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- Newsgroups: rec.food.recipes
- From: Amy Smalley <as5x@galen.med.virginia.edu>
- Subject: Pork Mole Chili with Black Beans
- Message-ID: <199505161354.JAA73063@galen.med.Virginia.EDU>
- Date: Thu, 18 May 1995 17:10:13 GMT
-
-
- This chili has a very unique taste. My family of "Chili
- connoisseurs" loves it.
-
- Pork Mole Chile with Black Beans
-
- 2 tbsp. olive oil
- 2 onions, finely chopped
- 6 cloves garlic, minced
- 4 lbs. pork, cut into cubes
- 1/3 c. chili powder
- 1 tbsp. + 1 tsp. ground cumin
- 1 tbsp. + 1 tsp. oregano
- 1 tsp. ground cinnamon
- 1 tbsp. sugar
- 1/2 tsp. cayenne pepper
- 1 14.5 oz. can whole tomatoes
- 4.5 c. chicken broth
- 1.5 squares unsweetened chocolate (chopped)
- 2 cans (16.5 oz. each) blackbeans, rinsed and drained
- 2 corn tortillas, torn into bite-size pieces
-
- In a large, wide, non-aluminum saucepan, cook onions and garlic
- in a little oil, covered over low heat,until onions are soft.
- Remove to a bowl. Add the pork to a little oil. Cook over
- moderate heat until no longer pink. Pour off drippings. Stir
- in cooked onions, chili powder, cumin, oregano, cinnamon,
- sugar, and cayenne pepper. Cook, stirring for 5 minutes. Break
- up tomatoes and add them with juice, broth, and chocolate.
- Bring to a boil, lower heat and simmer, uncovering, stirring
- occasionally, for 1 hour 30 minutes. Add beans and simmer 30
- minutes longer or until chili has thickened. Stir in
- tortillas. Simmer until they have dissolved into sauce, about
- 10 minutes.
-
- Enjoy!
-
- ***This recipe comes from a holiday brochure published for
- SuperFresh supermarkets.
-
- Amy Smalley
- Primary Care Ambulatory Medicine Clerkship
- University of Virginia School of Medicine
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